Bettina Campolucci Bordi served up Cashew Truffle Cheese filled Courgette Flowers on James Martin’s Saturday Morning.

The ingredients cashew cheese are: 280 g (10 oz / 13/4 cups) cashews, 125 ml (4 fl oz / 1/2 cup) water and 1/2 probiotic capsule.

For the truffled Cheese: 1 batch Cashew Cheese, Olive oil, for frying and greasing, 1 shallot, finely chopped, Juice of 1/2 lemon, 1 tablespoon truffle oil and Pink Himalayan salt, Black Pepper, to taste.

For the truffle Cheese filled Courgette Flowers: 6 Courgette flowers and 1 batch of the truffled cashew cheese for filling.

For the Batter: 50 g (1/3 cup) cornstarch, 35 g (1/4 cup) flour, 10 g (2 tbsp) chickpea flour, 1 tsp (3 g) baking powder, 1/2 cup sparkling water and Oil for frying.

See recipes by James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.